I Aspire To Have An Original Thought... One Day

25 | He/Him | Masc Trans NB | Certified Dumbass | Supposedly an Adult

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Time ago

Ice Tea


This is a simple and cheap way to get your caffine if you're like me and you hate coffee XD It also makes tap water a bit more palatable.

Full disclosure: I bought a box of 100 tea bags at a grocery store in my area for about $4-5, and eight tea bags makes a gallon of tea. So, that's about 40 cents a gallon, assuming you aren't buying a more expensive brand (mine was from Lipton; it wasn't the cheapest in the store but it wasn't the most expensive either.)

Now, the key here is: don't boil the whole gallon of water. You're never gonna be able to pour all of that into a jug without hurting yourself, and it'll also take ages to cool down.

Instead, boil about a third of the liquid. Turn the heat off when it reaches boiling, stick all eight tea bags in, and then brew for 3-5 minutes. Carefully fish out the tea bags with a spoon and throw them away. Pour the rest into your gallon jug of choice (I don't reccomend plastic tbh), and pour cold water in until the jug is full. Give it a stir and pop it in the fridge for about an hour.

Feel free to add a little sugar or lemon juice to suit your preferences, and you're done!


NGL this is how I make tea. I don't use the little single serving bags. Most places sell larger ones, I've found. How many tea bags you like is one of those "do as you please" things. Everyones gotta do the trial and error to find out what's the best for them. I use two of the bigger bags of whatever black tea the supermarket has. Do try different brands. I swore by Lipton for the longest time. Turns out the store brand isn't bad, I just hate Red Diamond and Luzianne. If you're wanting to be super fancy, loose leaf is always the way to go, but for quick, bulk sweet tea, its not necessary (and you'll need extra tools to boot).

If you don't want to watch the stove (or only have a microwave at your disposal), you can heat 4 cups of water in a glass four cup measuring cup (ones usually made by Pyrex or Anchor. Them big boys) in the microwave for 3-4 minutes (whatever makes it boil). Then add your tea bags, and microwave another 3 minutes. After it does that I let it sit for about another 2-3 minutes to finish off the brew time. When I first started doing this I worried the little staple in most tea bags would cause an issue, but in my hundreds of times doing this, I've never seen even a hint any of the theatrics that go along with mircowaving metal.

Once your teas brewed, I recommend sugaring it before adding the rest of the liquid (I usually throw it straight into the glass measuring cup after I take the bags out). Granulated sugar doesn't dissolve well in cold water. Don't forget to stir it. As for amount of sugar to add? If you're going for Southern AF tm (aka diabetes in a cup), start with a cup and half of regular granulated sugar and go from there. I've known people who swear by 2 cups per gallon. I usually hover at about 1 and a quarter cup. This is another personal preference. Also you can use any sweetener you'd like of course, bulk granulated sugar is just the most economical choice.

If I'm looking for this bitch to be icy ASAP, I'll add a bunch of ice as a replacement for part of the water in the final step, since I'm impatient and usually pretty thorst.

Tea is one of those simple things that can be a blank canvas if you want it to, or is perfect all on its own. Changing up the sweetener, adding lemon/other fruit, brewing with other herbs, using different teas all togehter etc are just the begining to what wild tasting teas you can make.

Time ago

Big curry hours in the house again because istg its the only food, outside of like, a perfectly seared steak, that can really get the serotonin flowing.


@fungus mine doesn't exactly have a lot of veggies in it, but I do have it written down!!!!
1 big white Onion

3-4 cloves Garlic, minced

Ginger, grated (like a 1x2x2 inch chunk)

1 Tomato, diced

Serrano Peppers, 3+ (or half a habenero if youre feeling spicy)

Curry Powder, at least 5 teaspoons


Chili Powder



Powdered Ginger

Chicken, 6 breasts

Seasoning Salt

Chicken Stock, like half a box

Coconut Milk, 3 cans

Lemon Zest, 1 whole ass lemon

Lime Juice, at least 2 tablespoons

Sugar, like, 1 tablespoon



• Saute a dick load of onions (prepped however you want, julienned or diced works fine) in a neutral oil (canola, vegatable, etc).

• Once those are sweating, throw in the tomatos and serranos. We did 3 serranos last time and it wasn't too spicy. But the more peppers, the spicier it is. Seeds might also be good to crush and throw in if you're looking for murder curry. (I'll be doing this next time because if capsasin isn't trying to kill you through your taste buds, are you really living?)

• Add in the garlic and ginger at the tail end. Let it get fragrant.

• Add in your liquids (coconut milk, stock). Make jokes about how thick the coconut milk is.

• Start putting in the spices. Curry is the only one you need a ton of, everything else we just give several good shakes on. We go harder on the paprika, chili powder and cayenne than we do on the the ginger powder and tumeric. Also throw in the zest and lime juice. Sugar also goes in at this time, but this is probably the one ingredient you don't want to add to much of. You can't really do any taste testing rn bc it just hasn't cooked long enough.

• Brown the chicken in a seperate pan with a little bit of oil. You can do this way before now, but nows the time if you haven't already. Season with seasoning salt while it's cooking.

• Add the chicken to the pot and let that shit cook for a good long fucking while. The longer the better. I try and give it at least 45 minutes. Stir it often, don't let it burn. You want it at least simmering, not a voilent boil. Let the color come out in it and taste it every once in a while and lose your shit as you get to see the flavor develop in real time.

• If you taste it and think "man, this is missing something." go ahead and take a look at the spices you threw in (including lime jucie), make sure you didn't miss one (you dont know how many times I've done this). If not, just start guessing at what else it needs more of. Throw it in, test, repeat. You'll feel when its right. If you're looking for more spice at this point, Cayenne is your best bet unless you have chili oil lying around.

• Once you're happy with it, serve that shit over rice (that you hopefully started earlier once)


I have since been asked if I can write all recipes like this.